Meatloaf – horseradish rolls in aspic

Ingredients for 1 servings:

• 7 slice(s) Leberkäse (meatloaf, large slices)
• ½ cube of meat broth
• ½ liter of water
• 4 g lemon pepper, crushed
• 75 g gelatine, ground
• 130 g horseradish (creamed horseradish)
• 20 g condensed milk
• 20 g gelatin, ground
• e.g. parsley, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, make the aspic: Heat 0.5 liters of water, 1/2 cube of meat broth (should have a strong flavor), and 75 g of gelatin in the microwave at 900 watts for about 1.5 minutes. Brush the meatloaf slices with this aspic, roll them up on the handle of a wooden spoon, and place them on the cut side to ensure they stick together. Now add the 20 g of gelatin and 20 g of condensed milk to the horseradish and mix everything well. Heat the mixture in the microwave for about 1 minute at 900 watts to about 80°C and let the mixture cool. Once it has set slightly, transfer the horseradish to a piping bag. Fill the meatloaf rolls with this mixture and allow the filling to set. Lightly fill a suitable square dish with the aspic, then sprinkle the base with chopped parsley and let it cool. Now layer the rolls inside – 4 on the bottom and 3 on top. Pour the remaining aspic over the whole thing. Let it cool overnight in the refrigerator. The next day, briefly dip the mold in hot water and turn it out. Tip: As an experiment, I first filled 3 rolls with ketchup in the same way – it worked great.